Three Emerson Hill neighbors penned a cookbook together. It took a few years
to get it self-published. But the ladies — Luci Paul, Billa Reiss Rubenstein and
Michele Salomon — compiled their recipes and home entertaining ideas in a
253-page illustrated book, Dazzling Dinners, available on Amazon.com for $29.95.

Staten Island Advance/Irving SilversteinDecember holiday fare is presented by, left to right, Luci Paul, Billa Reiss Rubenstein and Michele Salomon in their book which is available through Amazon.com.

"Our recipes don’t have a crazy mix of ingredients," said Mrs. Paul. "We try
to do simple things that taste good, that make a good impression. The things in
the book aren’t elaborate but appeal to a reasonable home cook."

The authors have Web site as a companion to the tome, Dazzlingdinners.com.,
where they offer tips season-by-season. Readers even can reach out to them for
advice on the site.

THEIR OWN CRITICS

Mrs. Paul, Mrs. Rubenstein and Mrs. Salomon have professional backgrounds
outside of the food service industry. Mrs. Paul is a retired professor emereta
of psychology, formerly of Temple University, Phila. Mrs. Rubenstein has a
background in editing and publishing technical books and works as an adjunct
assistant at St. John’s University, Grymes Hill. Mrs. Salomon is the executive
assistant to the president and COO of Richmond County Medical Center, West
Brighton. They love to entertain at home and prepare meals for each other. Their
passion for cooking and pulling off parties motivated them to write the book.

"We made some recipes a half a dozen times," said Mrs. Salomon.

"We’d criticize each other — it was a blast, actually," said Mrs. Rubenstein.

"We’d invite guests over to try the food. We’d tell them, ‘You can come but
you have to be very honest,’" said Mrs. Salomon.

For a December holiday fete, the ladies came up with a trio of appetizers:
Christmas trees made from ground lamb, a dradel formed from oyster and white
mushrooms plus onion bound with Neufchatel and parmesan cheeses. They’ve also
whipped up a plate of peppadews filled with peppermint-laced cream cheese.

"They’re beautiful little things," Mrs. Paul said of the petite pepper purses
affixed with strap — a scallion. "I thought, ‘What can I do with something cool
to contrast the peppadew’s heat?’ And the cool peppermint seemed to be the
answer."

"I don’t know any group of women who could work so well together," concludes
Mrs. Salomon. They hope Staten Islanders enjoy (and buy) the book.

In the accompanying recipe, the authors say ingredients can be mixed up to 1
week in advance, then frozen. Or make the cooked lamb mixture 1 day in advance
and refrigerate until ready to assemble. Present the trees on a platter in a
triangular shape.

RECIPE: GROUND LAMB CHRISTMAS TREES WITH BETHLEHEM SEASONING

(Makes 8 servings)

1 teaspoon ground cumin seeds, roasted and ground

1 teaspoon ground coriander seeds, roasted and ground

1 pound ground lamb

1/3 cup chopped parsley

1 tablespoon sun-dried tomatoes, finely chopped

1 teaspoon ground cinnamon

1/3 cup grated onion

Salt and pepper, to taste

½ cup green apple jelly

In a non-stick skillet, roast cumin and coriander seeds for about 1 minute,
tossing frequently. Remove from heat. Let cool. Preheat broiler on high setting.

In a large mixing bowl, add lamb, parsley, cooled cumin and coriander,
sun-dried tomatoes, cinnamon, onion, salt and pepper. Mix well. On a large
cutting board, spread mixture to form a large rectangle, about ½-inch thick.
using a 2-inch Christmas tree cookie cutter, cut out lamb trees and place on a
large baking sheet. If lamb is very lean, lightly oil the baking sheet. Broil
for about 3 minutes. Remove from oven. Cover each tree with 1/2 teaspoon of
apple jelly. Serve immediately.